I don’t know about you, but I LOVE stuffed mushrooms.  If I am in a restaurant, it will be the one thing I will want for an appetizer.  This recipe is for stuffed portabella’s as an entree.  This is a great filling vegetarian dish.

Recipe:

6 portabella mushrooms, cleaned with a damp rag
1 sweet vidalia onion
2-3 cloves garlic
2 TBSP Balsamic vinegar
2/3 cup parmesan cheese
2/3 cup bread crumbs (I used Contadina Italian)
1/3 cup chopped slivered almonds
1 tsp Italian seasoning
salt and pepper to taste
Olive oil

Clean the mushrooms and place gills side up in a 9×12 baking dish with cooking spray on the bottom.  Drizzle some olive oil on the mushrooms. 

Saute the onions and garlic together in olive oil for about 5 minutes.  Add the balsamic vinegar and let it carmelize for a few minutes.

Mix the remaining ingredients together, and add about a tablespoon of olive oil and 2 tablespoons of water.   You want the mixture just moist enough to stick together a little, but not wet.  The mushrooms will expell moisture while cooking.  Pack the filling on top of the mushrooms, and then put the onion mixture over the tops, splitting it evenly.

Put aluminum foil over the top and bake at 350 degrees for 30 minutes.  If you want a crispy top, set the broiler on in the last few minutes and remove the aluminum foil.  Make sure it doesn’t burn!

To make this non-vegetarian, you could add browned sausage to the mixture on top of the mushrooms.  That would be quite yummy, too.  🙂

Next time I will try to grab a picture…